HOME > Chowhound > General Topics >

Discussion

Whats the difference between a Piccata and a Francese?

  • 9

As far as I know both are floured before sauting.... is there any difference or am I mistaken?

  1. Click to Upload a photo (10 MB limit)
Delete
  1. According to a chef instructor I had at Johnson & Wales, Francese style also has egg wash.

    1. Fanciase is dipped in flour then egg and then pan fried. Think French Toast but instead of bread, it's chicken

      1. Chicken francese is served in a light lemon sauce. Chicken piccata is served in a lemon-caper sauce

        1 Reply
        1. re: JungMann

          Yes, francese is dredged in flour then egg wash then shallow fried...

        2. Chicken Francese: http://foodmaven.com/radiorecipes/chi...

          Francese of course means "in the French manner," but it refers to a food that is dipped in flour and egg, then fried, then dressed with lemon juice or lemon sauce.

          Chicken Piccata: http://en.wikipedia.org/wiki/Chicken_...

          A chicken breast used to prepare chicken piccata is usually butterflied, or sliced along its width, and then flattened either with a tenderizer or between two pieces of wax paper. It is then seasoned and dredged in flour before being browned on both sides in butter or olive oil. The sauce is made using the pan drippings. White wine is added to the pan and reduced. Shallots or garlic can be added with the capers and slices of lemon. When reduced, butter is stirred in to finish the sauce. It is usually served with a starch, such as pasta, polenta, or rice.

          1. Picatta is italian for veal scallop
            Francaise means in the french style
            These are definitions and not recipies.

            2 Replies
            1. re: chefgus

              I came across this searching for something else. While it's too late for the OP, I felt compelled to offer a correction in case someone less sophisticated stumbled across this idiocy.

              "Piccatta" is NOT "Italian for veal chop." If "these are definitions," then "mayonnaise," "hollandaise," and "bernaise" are geographical references and "not recipes" either.

              Seriously. WTF?

              BDL

              1. re: chefgus

                Oy.

                Piccata is a method of preparing food. The meat is sliced, possibly butterflied and pounded as well, coated with something such as egg, flour, crumbs, sautéed and served in a sauce, which could be made from pan drippings.

                Francaise means, "as the French." In the French style.

                Mayonnaise is a sauce originating in Mahon, menorca, Spain - hence the French version of the name, Ma hon naise. A souce "as in Mahon."

                Sauce à la hollandoise, or Hollandaise sauce, is, you guessed it, a sauce originating from the Netherlands (Holland.)

                And sauce Bearnaise is named for the region where Henry something of France was born - named in his honor.